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Quince


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Of Western Asian (Iraq and Iran) origin and the Mediterranean where it still grows wild; known in Biblical times. The fruit resembles a large yellow pear, or sometimes an apple, and the skin is covered with down.  Seeds are grouped together in the center as in an apple.  The Quince has hard grainy flesh, which is too hard to eat with a cotton-dry and astringent when raw. When cooked it releases a pear-pineapple aroma and has a mellow flavor.

In season in mid summer.

Quince is used primarily in preserves, jellies and marmalades, but can also be baked plain or stuffed and turns a deep pink when cooked.

Flavor pairings include nutmeg, ground coriander, ginger, floral honeys, almonds and vanilla

ID Chart Acerola Agave Avocado Babaco Banana Cacao:Chocolate Calamondin Carambola Carob Cashew Apple Cherimoya Coconut Dates Durian Fig Guavas Jackfruit Kiwi Loquat Lychee Mamey Mangba Mango Mangosteen Olive Papaya Passionfruit Pineapple Pitanga Pomegranate Pomelo Prickly Pear Quince Rambutan Sapodilla Sweet Tamarind Tamarillo Ugli Fruit Umbu Water Chestnuts Waterapple White Sapote Tropical Fruit Seasons

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